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Juicy Steak

Juicy Steak

with Roasted Veggies and Sour Cream and Chive Mash

This steak will be perfectly juicy and tender after pan-searing each side and then a few minutes in the oven. Roasting the vegetables with the steak make this dish extra easy and fabulous. Look out for this sour cream and chive mash too - it’s an absolute winner.

Allergènes:
Lait

Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.

Durée de préparation30 minutes
Temps de cuisson
DifficultéFacile

Ingrédients

/ sert 4 personnes

680 g

Steak de bœuf

4 pièce(s)

Pomme de terre Russet

340 g

Carotte

340 g

Haricots verts, parés

10 g

Romarin

10 g

Ciboulette

6 cs

Crème sure

(Contient Lait)

Pas inclus dans votre livraison

1 cs

Beurre*

(Contient Lait)

pièce(s)

Huile*

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Informations nutritionnelles

Énergie (kJ)2326 kJ
Énergie (kcal)556 kcal
Graisses19 g
dont saturés8 g
Glucides55 g
dont sucres7 g
Fibres8 g
Protéines43 g
Cholestérol121 mg
Sel264 mg

Ustensiles

Grande casserole
Plaque de cuisson
Non-Stick Pan

Instructions

1

Preheat the oven to 400°F (to roast the veggies and steaks). Start prepping when the oven comes up to temperature!

COOK POTATOES
2

Wash and dry all produce. Peel the potatoes then cut into ½-inch cubes. Combine the potatoes with enough salted water to cover in a large pot. Cover and boil until potatoes are fork-tender, 10-12 min.

ROAST VEGGIES
3

Meanwhile, toss the green beans and carrots with a drizzle of oil on a large baking sheet. (TIP: Or use 2 smaller baking sheets.) Season with salt and pepper. Roast in the centre of the oven, stirring halfway through cooking, until veggies are golden-brown, 20-22 min.

SEAR STEAK
4

Finely chop 1 tbsp rosemary leaves. Season the steaks with rosemary, salt and pepper. Heat a large pan over medium-high heat. Add a drizzle of oil to the pan, then the steaks. Sear until browned but not yet cooked through, 3-4 min per side.

FINISH STEAK
5

Transfer steaks to the baking sheet to roast alongside the veggies. Roast until the steaks are cooked to desired doneness, 6-8 min. (TIP: Cook to a minimum internal temperature of 160F.)

MASH POTATOES
6

Meanwhile, finely chop the chives. Reserve 1/4 cup water from the potatoes. Drain the potatoes, then return them to the pot. Using a potato masher or fork, mash in the sour cream, butter, reserved potato water and chives until creamy.

FINISH AND SERVE
7

Slice the steaks. Serve alongside the sour cream and chive mash and roasted veggies.